Creamy with a touch of heat, this shrimp and corn soup is the ultimate comfort for a chilly day. With tender shrimp, sweet corn, rich cream, and a flavorful blend of spices, it serves up a satisfying taste that’s more like a bisque than a traditional soup.
Ingredients
Seafood
- • 1 lb Shrimp
Produce
- • 1/2 cup Celery
- • 1 1/2 cups Corn, fresh or frozen kernels
- • 1 15-ounce can Cream-style corn
- • 4 cloves Garlic
- • 4 Green onions
Baking & Spices
- • 1/4 cup All-purpose flour
- • 1/4 tsp Black pepper
- • 2 tsp Old bay seasoning
- • 1/2 tsp Salt
Dairy
- • 4 tbsp Butter
- • 1 cup Heavy whipping cream
- • 2 cups Whole milk
Instructions
- Sauté the Vegetables
- Warm a large pot over medium-high heat and add the butter. Once melted, add the celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes.
- Add Seasonings and Garlic
- Stir in the garlic, salt, and black pepper, cooking for an additional minute until the garlic is fragrant.
- Thicken with Flour and Add Dairy
- Sprinkle all-purpose flour over the vegetables, stirring to coat. Remove the pot from heat, then pour in the milk and heavy whipping cream. Return the pot to heat, increase to high, and bring the mixture to a boil, stirring constantly. Once it begins to boil, reduce the heat and let it simmer.
- Add Corn and Simmer
- Add the cream-style corn and corn kernels, stirring well. Let the soup simmer for about 5 minutes or until it thickens.
- Cook the Shrimp
- Add the shrimp and Old Bay seasoning, stirring to combine. Cook until the shrimp is opaque and cooked through, about 3 minutes. Taste and adjust seasonings as needed.
- Serve
- Ladle the soup into bowls, garnish with the green parts of the green onions, and serve warm. Enjoy with warm bread if desired.
